A silver Indian serving dish filled with slow cooker mild chicken curry.
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5 from 1 vote

Slow Cooker Mild Chicken Curry with Coconut Milk

This gluten free, dairy free slow cooker mild chicken curry recipe is crammed with chickpeas and lentils so needs nothing more than a bowl of steaming white rice to complete the meal. Although a naan bread or two on the side wouldn't go astray!
Prep Time10 mins
Cook Time8 hrs
Soaking Time1 hr
Total Time8 hrs 10 mins
Course: Main Course
Cuisine: Indian
Keyword: mild chicken curry recipe, slow cooker chicken curry recipe, slow cooker Indian curry recipe
Servings: 4
Calories: 809kcal
Author: Tania @ The Cook's Pyjamas

Ingredients

  • 100 g (1/2 cup) red lentils
  • 1 Tbsp coconut oil
  • 1 large onion diced
  • 1 kg (2.2 lb) chicken thighs bone in
  • 3 cloves garlic chopped
  • 1 Tbsp grated fresh ginger root
  • 110 g (1/2 cup) korma curry paste
  • 400 ml (13.5 fl oz) tin coconut milk
  • 400 g (15 oz) tin chickpeas drained
  • 10 g (1/2 cup) chopped fresh coriander (cilantro)
  • lime wedges to serve, optional

Instructions

  • Put the red lentils in a bowl of cold water and set aside for at least 30 - 60  minutes if possible.  Alternatively pour hot water over the lentils as you start to prepare the curry.
  • Place the coconut oil in a fry pan over a medium heat.
  • Once the coconut oil has melted, add the onions to the fry pan and cook for 8 minutes, or until the onions have browned.
  • Add the garlic and ginger to the fry pan and cook for 1 minute.
  • Whilst the onions are cooking, add the korma curry paste and the coconut milk to the slow cooker insert and stir to combine.
  • Scrap the onion, garlic and ginger mixture into the slow cooker insert.
  • Drain the lentils and add them to the slow cooker insert together with the drained chickpeas. 
  • Thoroughly stir the onions, lentils and chickpeas through the curry base.
  • Nestle the chicken thighs in the curry base, pushing the thighs into the liquid so they are covered.
  • Push any rogue red lentils under the liquid as they will not cook unless covered.
  • Place the lid on the slow cooker and cook on Low for 7-8 hours or on High for 4-5 hours.
  • Just prior to serving, scatter the chopped coriander over the chicken, and try to mix it into the curry sauce as you serve the curry.
  • Serve with rice and lime wedges if desired. 

Notes

  1. Even soaking the lentils for 30 minutes in hot water is beneficial.  1 hour is better.  It’s not the end of the world if you forget, and to be honest they should cook properly any way. I just like to be extra sure.
  2. Push stray red lentils under the liquid, including those sitting proud on the chicken pieces. 
  3. This slow cooker chicken curry can be made in advance and reheated. 
  4. Leftover chicken curry can be stored in the fridge for up to three days.
  5. The chicken curry can be frozen for up to three months.

Nutrition

Calories: 809kcal | Carbohydrates: 45.2g | Protein: 64.9g | Fat: 41.3g | Cholesterol: 235mg | Sodium: 1177.9mg | Sugar: 7g | Vitamin A: 1000IU | Vitamin C: 10.7mg